Keto Reuben Chaffles
Hello, my fellow foodie adventurers!
Today’s quest is a bold, low-carb spin on a deli classic: Keto Reuben Chaffles!
All the beloved Reuben flavors—savory pastrami, melty Swiss, tangy dressing, and that signature rye-like caraway kick—sandwiched between crispy, cheesy chaffles instead of bread. And here’s my twist: I swap the usual sauerkraut for spicy Cleveland Kimchi. It brings that extra zing and heat I’m always chasing! These are quick, satisfying, and perfect when you’re craving a Reuben without the carb overload.
All the beloved Reuben flavors—savory pastrami, melty Swiss, tangy dressing, and that signature rye-like caraway kick—sandwiched between crispy, cheesy chaffles instead of bread. And here’s my twist: I swap the usual sauerkraut for spicy Cleveland Kimchi. It brings that extra zing and heat I’m always chasing! These are quick, satisfying, and perfect when you’re craving a Reuben without the carb overload.
Ingredients you’ll Need The Quest Inventory)
- 4 tbsp olive oil (for greasing waffle maker)
- 6 large eggs
- 1 tsp sea salt
- 1½ cups shredded Swiss cheese
- 1 tsp caraway seeds
- Dressing:
- 6 tbsp mayonnaise
- 4 tsp tomato paste
- 2 tsp Dijon mustard
- 2 tsp onion powder
- 1 tsp hot sauce
- 1 tsp Worcestershire sauce
- ½ tsp black pepper
- 8 oz thinly sliced pastrami
- 4 slices Swiss cheese
- 1 cup Cleveland Spicy Kimchi (or your favorite spicy kimchi)
How to Forge the Feast (The Quest Steps)
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- 1. Preheat your waffle maker and brush both sides generously with olive oil.
- 2. Line a baking sheet with parchment paper and set aside.
- 3. In a medium bowl, whisk eggs and sea salt until smooth. Stir in shredded Swiss cheese and caraway seeds until well combined.
- 4. Pour batter into the waffle maker wells (don’t overfill—it expands!). Cook until golden brown and crispy (about 4–6 minutes depending on your machine).
- 5. Transfer chaffles to the parchment-lined baking sheet. Repeat with remaining batter to make 8 chaffles total.
- 6. Preheat oven to 350°F.
- 7. In a small bowl, whisk together mayonnaise, tomato paste, Dijon mustard, onion powder, hot sauce, Worcestershire sauce, and black pepper to make the dressing. Set aside.
- 8. Top 4 chaffles with 2 oz pastrami each (fold to fit), then place a slice of Swiss cheese on top of each.
- 9. Bake 4–5 minutes until cheese is melted and bubbly.
- 10.Remove from oven. Divide kimchi and dressing evenly among the topped chaffles.
- 11. Cap with the remaining 4 plain chaffles to make sandwiches.
- 12. Serve immediately and enjoy every spicy, cheesy bite!
Tips & Tricks
- Don’t skip the caraway seeds—they really nail that rye-bread flavor!
- Chaffles can be made ahead and reheated in a toaster oven for crispiness.
- For extra crunch: lightly toast the finished sandwiches in a skillet with a bit of butter.
Tasty Variations
- Classic route: swap kimchi for drained sauerkraut if you prefer traditional.
- Extra heat: add sliced jalapeños or more hot sauce to the dressing.
- Meat swap: use corned beef instead of pastrami.
- Cheesy upgrade: mix in a little shredded cheddar with the Swiss in the chaffle batter.
- Sidekick: serve with a side of pickles or a small green salad.
These chaffles deliver all the Reuben love with none of the carb guilt—and that kimchi twist? Chef’s kiss!
Tag me when you make them—I want to see those melty, spicy stacks!
Tag me when you make them—I want to see those melty, spicy stacks!
If you missed it, swing back to my last post: Keto Shrimp Skillet — Cajun comfort in a pan!
Keto Reuben Chaffles
Savory pastrami, melty Swiss, tangy dressing, and that signature rye-like caraway kick—sandwiched between crispy, cheesy chaffles
Ingredients
- 6 tbsp olive oil
- 6 eggs
- 1 tsp sea salt
- 1.5 cups swiss cheese shredded
- 1 tsp caraway seeds
- 8 oz sliced pastrami
- 4 slices swiss cheese
- 1 cup spicy kimchi
Dressing:
- 6 tbsp mayonnaise
- 4 tsp tomato paste
- 2 tsp dijon mustard
- 2 tsp onion powder
- 1 tsp hot sauce
- 1 tsp worcestershire sauce
- 1/2 tsp black pepper
Instructions
- Preheat your waffle maker and brush both sides generously with olive oil.
- Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk eggs and sea salt until smooth. Stir in shredded Swiss cheese and caraway seeds until well combined.
- Pour batter into the waffle maker wells (don’t overfill—it expands!). Cook until golden brown and crispy (about 4–6 minutes depending on your machine).
- Transfer chaffles to the parchment-lined baking sheet. Repeat with remaining batter to make 8 chaffles total.
- Preheat oven to 350°F.
- In a small bowl, whisk together mayonnaise, tomato paste, Dijon mustard, onion powder, hot sauce, Worcestershire sauce, and black pepper to make the dressing. Set aside.
- Top 4 chaffles with 2 oz pastrami each (fold to fit), then place a slice of Swiss cheese on top of each.
- Bake 4–5 minutes until cheese is melted and bubbly.
- .Remove from oven. Divide kimchi and dressing evenly among the topped chaffles.
- Cap with the remaining 4 plain chaffles to make sandwiches.
- Serve immediately and enjoy every spicy, cheesy bite!